Recipe October 2017

Braised Pork with Cabbage and Apples

If you didn’t grow up with a family recipe for pork chops, well, we’re sorry. Here’s a heart-healthy version with all the elements from our childhood: pork, apples, red cabbage, and carrots. Sublime. Baby red potatoes can make an excellent side dish.


Braised Pork with Cabbage and Apples

Serves: 4


  • 4 4-ounce lean pork chops without bone
  • 1 tablespoon olive oil
  • 1 small red cabbage, thinly sliced
  • 4 carrots
  • 2 fresh teaspoons thyme
  • ¾ cup apple cider or unsweetened apple juice
  • ½ cup low-sodium chicken broth
  • 2 apples, peeled and thinly sliced


1. Brown pork chops lightly in hot olive oil, about two minutes each side. Transfer to a plate, set aside.
2. Add cabbage, carrots, thyme, cider, and broth to pan. Bring to a boil.
3. Cover, reduce to simmer, stirring occasionally, 5 minutes.
4. Add apples in a single layer and top with the pork chops.
5. Cover and cook on medium heat until the pork chops are tender but not dry, about 8-10 minutes.

Per serving: 300 calories, 29g protein, 30g carbohydrate (7g fiber), 8g fat (2g sat fat, 5g mono/poly fat), 146mg sodium

Seasoned Cook

The secret to perfect pork chops is to start with a thicker center-cut loin chop. They are finished cooking when they are firm to the touch and their juices are slightly pink.

CHI Mercy